Easy Sour Cream Coffee Cake Recipe

5 1 1
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Easy Sour Cream Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon each almond, lemon and vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 1/3 cup chopped pecans
  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake. Yield: 16 servings.
Originally published as Sour Cream Coffee Cake in Best of Country Breads 2000, p26

Nutritional Facts

1 piece: 349 calories, 17g fat (9g saturated fat), 81mg cholesterol, 265mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon each almond, lemon and vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 1/3 cup chopped pecans
  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
  2. Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake. Yield: 16 servings.
Originally published as Sour Cream Coffee Cake in Best of Country Breads 2000, p26

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Aveena User ID: 4562269 36086
Reviewed Nov. 12, 2009

"I'm a beginning baker, so this recipe was not only easy to follow but it was absolutely delicious! My husband loves it and I intend on making more to bring to our families. We were both thoroughly impressed that it stayed moist for over 6 days!"

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